Sunday, October 20, 2013
Honey-Roasted Parsnip Soup with Crispy Fried Sage Leaves for Souper (Soup, Salad & Sammie) Sundays
The toppings can pull me toward a bowl of soup as quickly as the soup itself. Paging through a copy of Donna Hay Magazine and seeing a cup of Honey-Roasted Parsnip Soup, the green leaves on top and the magical words "fried sage" at the bottom of the recipe were the draw. I love the flavor of sage and when it is crisped up in a bit of oil, I love it even more. Now, I could have just put those crispy green leaves on another soup but, I don't cook a lot with parsnips and it seemed like a good way to enjoy them as well as an excellent soup choice for a gray mid-October day.
Honey-Roasted Parsnip Soup with Fried Sage Leaves
Adapted from Donna Hay Magazine: Issue 51
Place 1 kg (2.25 lbs) chopped parsnips, 1 chopped onion and 1 head of garlic, cloves separated , on a baking tray and drizzle with oil. Roast at 200 degrees C.(400 degrees F.) for 20 minutes. Drizzle with honey and roast for a further 10-15 minutes. Squeeze garlic from its skin and place in a saucepan with the vegetables, 2 cups (500 ml) of water and 1.5 litres (about 6 1/3 cups) of chicken (or veggie stock). Blend with a handheld blender until smooth. Place over high heat, stir through 1 cup sour cream (I used Greek yogurt) and cook for 2 minutes. Serve garnished with fried sage leaves.
Notes/Results: I had some concerns while reading the recipe, that this soup might be too sweet for my tastes between the parsnips and the honey. Besides the crispy sage, it was the head of roasted garlic that made me decide to try it--figuring it would soften the sweetness somewhat, as would the touch of sour cream (or in my case Greek yogurt), that is stirred in at the end. And it is sweet--in the way that squash or carrots are--it's there, but it's not overpowering. The garlic and onions are present, and the flavors come together well. The little bites of the crisp herby sage are a nice contrast so don't skimp on them. The soup is rich in flavor, so a small cup or bowl works well as a starter, or serve it with a slice of garlic bread and a salad for a light lunch. If you want to make it vegan, omit the sour cream/yogurt or use a veg-friendly option instead. This soup goes together easily and relatively quickly without a lot of fuss. I would make it again.
It's Potluck week at I Heart Cooking Clubs so I will be linking it up when the post goes live. You'll be able to check out the different dishes from our current chef Donna Hay and any previous IHCC chef by following the links.
Lots of warming soups await in the Souper Sundays kitchen--let's take a look!
Janet of The Taste Space shares her version of Isa Chandra Moskowitz's Moroccan Harira with Eggplant and Chickpeas and says, "This soup was great. Bulky and satisfying with chickpeas and lentils in a flavourful tomato broth spiced with ginger, cinnamon, smoked paprika and saffron. Fresh mint and cilantro add a lightness, along with the finishing lemon juice. I use saffron so sparingly I am glad I finally found a great use for it! The textural foil of the noodles with the beans was perfect."
Graziana of Erbe in Cucina is back with a delectable Leeks, Brie and Aromatic Herbs Soup and says, "For this soup I used my homemade Mediterranean aromatic mixture, similar to Italian seasoning, with rosemary, sage, marjoram, thyme, oregano, mint and several other herbs. I also added some fresh chives and a touch of allspice."
A new face to welcome to Souper Sundays is Haley of Egginon, a new blogger and a busy student at Northwestern University. Joining us with a steaming bowl of Miso Soup with Sweet Potato Dumplings Haley says, "Another fall favorite of mine is the Sweet Potato. There are endless ways to prepare this delicious fall treat: bake them, mash them, bake them into muffins, cook sweet potato fries, etc. But how about as a dumpling filling which can be added to miso soup? Although it’s still beautiful during the day in Chicago, when the sun goes down there’s a fall chill in the air. Make this soup to warm you up!" Welcome Haley!
Shaheen of allotment2kitchen says, "I made this Mixed Peppers, Chickpeas and Quinoa Soup at the weekend before the sniffles grabbed me. I made it with peppers that had been bought originally for another dish, a Chilli Pot if you must know. This recipe for the soup made a large batch that we are both still tucking in. It reheats beautifully. The quinoa swelled up into its translucent spiral shape. It made a nice change textually, that there was no need to serve a bread roll on the side. It was good to go."
Brittany of Brittany Cooks shares a colorful Three-Bean Turkey Chili and says, "I made this chili last year, using a vegetarian three-bean chili recipe as a guide. The result was outstanding, and I can't believe I haven't blogged about it until now! If you want to make it vegetarian, check out the original recipe which uses cubed butternut squash and veggie stock. Based off of the outstanding reviews, I'm sure it would be equally as delicious!! I chose to top the chili with shredded jack cheese, sliced green onions, and chopped cilantro. I think some avocado would be divine. Can you tell I'm a girl who loves her garnishes?? :)"
Thanks to everyone who joined in this week! If you have a soup, salad or sandwich to share, just click on the Souper Sundays logo on my side bar for all of the details.
Have a happy, healthy week!